peach dump cake recipe
The Best peach dump cake recipe
I also appreciate how easy it is to customize. If you want a lighter version, you can swap half the butter for Greek yogurt or coconut oil. For a healthier twist, you could use whole wheat flour or add a handful of oats for extra texture. It’s a dessert that feels special but doesn’t require fancy ingredients or complicated steps—just good, old-fashioned comfort. And honestly? The peaches are just the best part. They’re naturally sweet, juicy, and packed with vitamins, so it’s a dessert that’s as good for you as it is for the taste buds. It’s the kind of recipe that feels like a secret family recipe, something that brings people together without needing a lot of fuss.
Easy Peach Dump Cake
A simple, no-fuss cake that lets ripe peaches shine with a tender crumb and a sweet-savory tomato sauce glaze. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 1 tbsp brown sugar
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a 9-inch round baking pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the egg, oil, and vanilla extract, mixing until smooth. -
3
In a separate bowl, combine sliced peaches, sugar, lemon juice, and vanilla. Fold the peach mixture into the batter until evenly distributed. -
4
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. -
5
While the cake bakes, prepare the glaze by heating tomato sauce, brown sugar, oregano, and red pepper flakes (if using) in a small saucepan over medium heat until thickened. Cool slightly. -
6
Once the cake is done, let it cool for 10 minutes, then pour the glaze evenly over the top. Return to the oven for 2–3 minutes to set.
🔧Equipment
- Mixing bowls
- Baking pan (9-inch round)
- Knife
- Cutting board
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Peach Dump Cake Works
❓ Frequently Asked Questions About Peach Dump Cake
How do I adjust the recipe for smaller or larger batches?
For smaller batches, reduce the batter by a third and adjust the oven temperature to 325°F (163°C) to prevent overcrowding. For larger batches, double the ingredients and use a deep 9×13-inch pan. Ensure the cake bakes evenly by rotating the pan halfway through.
Can I substitute fresh peaches for canned?
Yes, you can use fresh peaches, but adjust the sugar slightly. For every 1 cup of fresh peaches, reduce the sugar by 2 tablespoons to balance natural sweetness. Peel and slice peaches before adding them to the batter.
What if I don’t have a stand mixer?
You can mix the batter by hand using a large bowl and a wooden spoon. Combine the dry ingredients first, then gradually add the wet ingredients, mixing just until smooth to avoid overmixing, which can make the cake dense.
How should I store the dump cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a single layer on a baking sheet before transferring to a bag. Reheat slices in a toaster or microwave for 10–15 seconds to revive freshness.
